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Curry spiced baby carrots

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  • Vegetarian
  • Vegan
  • Low fat per serve
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

These pickled curried baby carrots make a great snack, appetiser or salad topping.

  • Makes4, cups (1L)
  • Cook time5 minutes
  • Prep time15 minutes, + Overnight soaking time
Curry spiced baby carrots in a jar


  • 2 bunches Dutch carrots, trimmed, scrubbed, or baby carrots, peeled, halved lengthways
  • 2 stems curry leaves, leaves picked
  • 1 tsp curry powder
  • 1 cup (250ml) apple cider vinegar
  • 1 tbs salt
  • 1 tbs caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Arrange the carrots and curry leaves in a 4-cup (1L) sterilised jar.
  2. Step 2

    Heat a large saucepan over medium heat. Add the curry powder and cook for 30 secs or until aromatic. Add vinegar, salt, sugar and 1 cup (250ml) water. Bring to a simmer. Remove from heat. Carefully pour vinegar mixture over the carrot mixture. Seal tightly with a lid.
  3. Step 3

    Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.

Nutrition Information

Per Serve

Energy: 89kJ/21 Cals (1%)

Protein: 0.4g (1%)

Fat: 0.1g (0%)

Sat fat: 0g (0%)

Carb: 13g (4%)

Sugar: 3g (3%)

Fibre: 2g (7%)

Sodium: 236mg (12%)